Produced following the looting of bees from October to December on the flowers of Arbutus Unedo. It has always been appreciated by Sardinians for its marked and typical aroma and for its initially sweet and pleasant taste and subsequently bitter characteristic and pleasant.
Our wildflower honey is produced in Gallura on natural pastures where there is practically no establishment of any form of intensive agriculture, no pollution from industries, no highly trafficked roads and even minimal human settlements. Wild lavender, asphodel, heather, thistle, wild clover, and cistus all play an important role in the production of this honey. These blossoms develop in the springtime, with a variable prevalence depending on the season, and therefore our millefiori honey has variable colors, starting from a golden yellow to a more amber color. The smell is delicate, slightly fruity of wax. The taste is sweet and the aroma is fine and floral.
It is obtained from wild and uncontaminated flowers of Sardinia, it is a honey that can be included among the aromatic honeys. It has the fresh and aromatic scent of the flowers of the species and a pleasant spiky taste. The golden yellow color, the aroma and the particular clearness make it particularly appreciated by the connoisseurs also for its high protein and enzymatic content.
It is one of the most ancient and typical products of the island's gastronomy, Abbamele is obtained from the prolonged cooking of the honeycomb containing honey and pollen with the addition of orange or lemon peels. It has always been used in the local cooking to flavor first courses and dishes or to make sweets.